# Components:
→ Vegetables
01 - 2 cups broccoli florets
02 - 1 cup cauliflower florets
03 - 1 cup cherry tomatoes
04 - 1 red bell pepper, sliced into strips
05 - 1 yellow bell pepper, sliced into strips
06 - 1 cup sugar snap peas
07 - ½ cup baby carrots, halved lengthwise
08 - ¼ cup black olives, pitted
→ Garnish
09 - 2 sprigs fresh rosemary
10 - ½ cup fresh flat-leaf parsley
→ Dip
11 - ¾ cup hummus or ranch dip
# Method:
01 - Arrange a layer of fresh flat-leaf parsley in a circular wreath shape on a large platter or serving board.
02 - Evenly distribute broccoli and cauliflower florets around the wreath, creating the foundational layer.
03 - Layer cherry tomatoes, bell pepper strips, sugar snap peas, baby carrots, and black olives attractively over the base, alternating colors for visual appeal.
04 - Tuck rosemary sprigs among the vegetables to simulate pine needles and enhance presentation.
05 - Place the dip in a small bowl at the center of the wreath or serve it alongside for dipping.
06 - Refrigerate until ready to serve to maintain freshness and texture.
